This Pumpkin Coconut Curry with Chickpeas is the ultimate comfort food. It’s creamy, fragrant, and packed with flavor thanks to the rich combination of pumpkin, coconut milk, and warming spices. The chickpeas add a hearty texture and protein boost, making it a satisfying and wholesome meal.
What really took this dish to the next level was using the Meyer Cookware IO Frypan. Its wider and deeper base gave me ample space to sauté the onions, garlic, and ginger, and easily accommodate all the ingredients without any crowding. A huge thanks to Meyer for this fantastic frypan – it’s quickly become my go-to for one-pan meals like this delicious curry!
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It’s Fall and the Cozy Recipes are Out in Full Force! Like this Pumpkin Coconut Curry with Chickpeas!
Here in Minnesota, the weather can’t seem to make up its mind. But one thing’s for sure: fall is in full swing, and that means it’s time for cozy recipes. This Pumpkin coconut curry with chickpeas is the perfect way to warm up on a chilly evening.
Tips on Making The Best Shola
Spice it up: Don’t be afraid to adjust the spices to your liking. If you prefer a milder curry, reduce the amount of cayenne pepper. For a bolder flavor, add a pinch of garam masala or a touch more ginger.
Roast the pumpkin: For a deeper, more caramelized flavor, roast the pumpkin before adding it to the curry. This extra step intensifies the pumpkin’s natural sweetness and adds a delicious complexity to the dish.
Use full-fat coconut milk: Full-fat coconut milk creates a richer, creamier curry. If you prefer a lighter version, you can use light coconut milk, but be aware that the texture may be slightly thinner.
Simmer for flavor: Allow the curry to simmer for at least 15-20 minutes to allow the flavors to meld and deepen. The longer it simmers, the more intense the taste will become.
Garnish generously: Fresh cilantro, a squeeze of lime juice, and a dollop of yogurt are all excellent additions to this curry. They add brightness, acidity, and a touch of freshness that balances the richness of the dish.
Ingredients
- 3 tbsp Oil
- 1 large Onion (chopped)
- 1 -2 Bell Peppers (sliced)
- 2 Jalapeños (thinly sliced)
- 1 – 2 tbsp Garlic (minced)
- Ginger (to taste)
- 2 tsp Garam Masala
- 1 tsp Cumin
- ½ tsp Turmeric
- Salt to taste
- 2 cans Chickpeas (rinsed)
- 1/2 cup Water (adjust as needed)
- 1 can Coconut Milk
- 1 can Pumpkin Purée
- 1/2 cup Cilantro
Directions
Heat oil in your Meyer frying pan and stir in chopped onion and jalapeño, cooking until onions are golden brown.
Then add in the bell pepper and jalapenos
Add ginger and garlic and cook until fragrant, then stir in garam masala, cumin, turmeric and salt.
Next, add in chickpeas, coconut milk, pumpkin purée, and water.
Simmer for 10 minutes to let the flavors meld, stir occasionally and add more water if it needed.
Stir in cilantro and serve over some rice.
Storage Recommendations
Use Airtight Containers
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
Refrigeration
Let the Pumpkin Coconut Curry with Chickpeas cool before you store them into the refrigerator. You can typically store them in the refrigerator for up to 3 days. Make sure you use an airtight container to avoid earlier expiration.
Freezing
If, for whatever reason, you cannot finish it in 3 days, you may freeze the Pumpkin Coconut Curry with Chickpeas as well. This will make it last up to 2 months but we recommend consuming it sooner for best results.
Reheating
Use an oven or stovetop when reheating the Pumpkin Coconut Curry with Chickpeas to get a similar texture to when you initially cooked it. However, a microwave will definitely work for this Pumpkin Coconut Curry with Chickpeas but keep in mind it may make the potatoes mushier than usual.
FREQUENTLY ASKED QUESTIONS
Absolutely! Canned pumpkin puree is a convenient and readily available option for this curry. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
If you don’t have chickpeas on hand or prefer a different texture, you can substitute them with other legumes like lentils or white beans. You can also add some roasted butternut squash or sweet potato for extra sweetness and texture.
Yes, this curry actually tastes even better the next day as the flavors have more time to meld. You can make it ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it gently on the stovetop or in the microwave before serving.
This curry is delicious served over steamed rice, quinoa, or couscous. You can also enjoy it with naan bread or roti for dipping. For a lighter option, serve it over a bed of cauliflower rice.
Yes, you can freeze this curry for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it gently on the stovetop.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this white rice or just eat by itself
Kabuli Palaw, Afghan Brown Rice
Love Our Pumpkin Coconut Curry with Chickpeas? Give Us Feedback!
If you make our Pumpkin Coconut Curry with Chickpeas, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
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Pumpkin Coconut Curry with Chickpeas
Ingredients
- 3 tbsp Oil
- 1 Onion, medium to large
- 1 – 2 Bell Peppers, sliced
- 2 Jalapenos, sliced
- 1 – 2 tbsp Garlic, minced
- Ginger, to taste
- 2 tsp Garam Masala
- 1 tsp Cumin
- 1/2 tsp Turmeric
- Salt, to taste
- 2 cans Chickpeas, rinsed
- 1/2 cup Water, adjust as needed
- 1 can Coconut Milk, shaken
- 1 can Pumpkin Puree
- 1/2 cup Cilantro, diced
Instructions
- Heat oil in your Meyer frying pan and stir in chopped onion and jalapeño, cooking until onions are golden brown.
- Then add in the bell pepper. Add ginger and garlic and cook until fragrant, then stir in garam masala, cumin, turmeric and salt.
- Next, add in chickpeas, coconut milk, pumpkin purée, and water.
- Simmer for 10 minutes to let the flavors meld, stir occasionally and add more water if it needed.
- Stir in cilantro and serve over rice.
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